In this luxurious winter salad, Le Coucou chef Daniel Rose contrasts the buttery sweetness of scallops with the tangy crunch of fresh apples and endive. Slideshow: More Salad Recipes 

December 2016

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Credit: © Roland Bello

Recipe Summary test

total:
45 mins
Yield:
8
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Ingredients

VINAIGRETTE
SCALLOPS AND SALAD

Directions

Instructions Checklist
  • Make the vinaigrette In a medium bowl, combine the lemon juice, vinegar, shallot, honey and curry powder. Slowly whisk in both oils until well blended and season with salt and white pepper.

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  • Prepare the scallops and salad In a medium bowl, combine the scallops with the hazelnut oil, season with salt and toss to coat. In another medium bowl, combine the endives, apple and half of the vinaigrette; season with salt and toss to coat.

  • Spoon the scallop tartare into shallow bowls and top with the salad. Drizzle with more of the vinaigrette and olive oil. Garnish with black pepper and chives and serve.

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